Use the coolest room available. There's no need to brine it in the cave. The cheesefarm where I buy my raw milk is brining in their storage where only a AC is used to get a slightly lower temperature. I brine in my bathroom (no, not in the bath) which is at the north. In summer it's about 2-4C cooler than outside.

u all crack me upI just looked and I actually used RC recipe. 3 weeks drying in cave before wax. And after reading on the forum I was worried that it would end up rubbery, but thankfully I don't have to worry about that since there was a slight cross contamination issue with a delicious meunster, so I put it in the regular fridge to dry it out after a good scrub down and then forgot about it, so it cracked. So I opened it up ate ate it. Awesome flavor, I used flora Danica and although the texture is a wee crumbly (it's still young) its yummy. I'm going to vac bag half and see what happens.

u all crack me upI just looked and I actually used RC recipe. 3 weeks drying in cave before wax. And after reading on the forum I was worried that it would end up rubbery, but thankfully I don't have to worry about that since there was a slight cross contamination issue with a delicious meunster, so I put it in the regular fridge to dry it out after a good scrub down and then forgot about it, so it cracked. So I opened it up ate ate it. Awesome flavor, I used flora Danica and although the texture is a wee crumbly (it's still young) its yummy. I'm going to vac bag half and see what happens.

Oh yeah, RC's recipe makes a good Gouda IMO. I have used it a few times and been happy.

So your Gouda was flirting with the Muenster huh? Scandalous! I bet is was good though!